Enhancing Thermal Stability and Bioaccesibility of Açaí...

Antioxidants 2019 / 10 Vol. 8; Iss. 10

Enhancing Thermal Stability and Bioaccesibility of Açaí Fruit Polyphenols through Electrohydrodynamic Encapsulation into Zein Electrosprayed Particles

López de Dicastillo, Carol, Piña, Constanza, Garrido, Luan, Arancibia, Carla, Galotto, María José
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Volume:
8
Language:
english
Journal:
Antioxidants
DOI:
10.3390/antiox8100464
Date:
October, 2019
File:
PDF, 4.30 MB
english, 2019
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